Yellow rice wine is usually called Hakka sweet wine and glutinous rice wine. It is a kind of brewed wine, the main raw materials are rice, glutinous rice, millet and so on. The alcohol content is low, generally 8%-20%, which belongs to low-alcohol brewing wine. Yellow rice wine is nutritious and contains 2/kloc-0 amino acids, including several unknown amino acids.

Yellow rice wine is rich in aroma, sweet and delicious, mellow in taste, and contains amino acids, sugar, vinegar, organic acids and vitamins. It is one of the indispensable main condiments in cooking.

Yellow rice wine is made from grain through the interaction of distiller's yeast and medicinal liquor. Its main component is ethanol, but its concentration is very low, generally 8% ~ 20%, which is very suitable for people's requirements for the quality of drinks and wine due to the improvement of living standards, and is suitable for all kinds of people to drink.

There are many ways to drink yellow rice wine. It is advisable to drink it while it is hot in winter. Drinking rice wine in hot water or after heating in fire will make it gentle and supple, enjoy its mellow flavor, and have a better effect of dispelling cold and warming the body. Adding ice cubes or frozen soda water to sweet rice wine in summer can not only reduce the alcohol content, but also make it cool and refreshing.

Extended data:

Yellow rice wine is a kind of wine brewed with grain and wheat koji or Xiaoqu as saccharifying starter. Historically, the raw material for producing yellow rice wine was millet or millet in the north.

In the south, rice (especially glutinous rice) is widely used as raw material for brewing yellow rice wine. Since the Song Dynasty, the political, cultural and economic centers have moved south, and the production of yellow rice wine is limited to several southern provinces. During the Southern Song Dynasty, shochu was produced.

The Yuan Dynasty began to spread in the north, and the production of yellow rice wine in the north gradually shrank. Southerners don't drink soju as commonly as northerners. In the south, the production of yellow rice wine was preserved. During the Qing Dynasty, Shaoxing yellow rice wine in the south dominated both at home and abroad.

China's rice wine production is mainly concentrated in Zhejiang, Jiangsu, Shanghai, Fujian, Jiangxi, Guangdong, Anhui and other places, and a small amount is produced in Shandong, Shaanxi, Dalian, Hebi, Henan and other places in the north.

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